If there’s one legume I could eat every single day, it’s chickpeas. They’re incredibly versatile: sprout them to eat in a salad; grind them into a flour to make savoury pancakes, cook them to make hummus, or soak them to make falafel. Amazing little things, and true superfoods (they’re high in protein, fibre, iron and other minerals).
This recipe is really simple: but two notes. 1) Use dried chickpeas (and soak them overnight)—don’t use cooked chickpeas. 2) Use a food processor, a blender won’t work (I had a tricky time with my Nutribullet: it worked in the end, but it took a while).
These are best eaten straight out of the pan, with other Mediterranean delights like hummus, tahini and juicy tomatoes.
- Food processor
- 1 cup dried chickpeas
- 1 cup fresh parsley
- 1 cup fresh coriander
- 1/2 medium red onion
- 4 cloves garlic
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 1/4 cup flour
- Soak the dried chickpeas in fresh water overnight. (Don't use canned or cooked chickpeas, it won't work as well.)
- Drain the soaked chickpeas, and place in a food processor along with the parsey, coriander, onion, and garlic. Process until blended, but not too much—keep a bit of the chunky texture.
- Add the cumin, ground coriander, salt, bicarb and flour, and pulse. Alternatively, empty the lot into a large bowl and mix it by hand.
- Refrigerate in a covered bowl for at least 15 minutes, up to a couple of hours.
- Heat some oil in a frying pan or shallow saucepan, on medium heat.
- Shape the falafel mix into balls (with a scant tablespoon per ball), and press into the hot pan to make flattened mini-patties. (I prefer this method to deep-frying, less oil this way.)
- Fry until golden-brown, then flip and fry the other side.
- Serve immediately, in a fresh pita (or on some quinoa) with hummus, chopped tomato and cucumber, fresh coriander and tahina.